The story
Café Tschüsch has served vegan fusion cuisine in Berlin since 2011. The founders transformed a former storefront into a dedicated dining space that operates as a genuine community hub. Joan-Alain Joseph Raymond guided the early menu development, prioritizing solidarity and accessible hospitality. Shared tables now anchor the floor plan, encouraging guests to linger over extended meals.
The kitchen blends South Asian spices with familiar comfort formats to create distinctly modern dishes. These preparations earned a two-ladle rating from the Schlemmer Atlas for their vibrant spice work and generous portions. Guests frequently order the tschürüm bowl, which layers fluffy rice with seasonal vegetables and rich sauces. Sweet finishes arrive through shokolove mini desserts or freshly churned pineapple ice cream.
The dining room feels intentionally relaxed, designed for lingering conversations rather than rushed service. Solidrinks form the beverage program, with every sale funding emancipatory projects outside the neighborhood. The team packages takeaways in reusable VYTAL containers to keep waste minimal. You will notice the same thoughtful care in the vegan cooking staples like grilled bread plates and spiced chai cups.
Recognition
Ambience
Details
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